Butternut Squash Mac & Cheese

By Samah Dada


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INGREDIENTS

  • 2 cups butternut squash, peeled + cubed
  • 2 tbsp olive oil
  • Kosher salt
  • Freshly ground black pepper
  • ½ white onion, diced
  • 2 tbsp olive oil
  • ½ tsp turmeric
  • ½ tsp cumin
  • ¼ tsp paprika
  • Freshly ground black pepper
  • Kosher salt to taste
  • 1 cup raw cashews, soaked overnight or “flash soaked”
  • ¼ cup nutritional yeast
  • 1 cup almond milk
  • 1 cup water or vegetable broth
  • 4 cloves roasted garlic
  • Juice of 1 lemon
  • 12 ounces short pasta (like penne or elbows)

RECIPE

  1. Preheat oven to 400 degrees and prepare a baking sheet by lining with parchment paper.
  2. Add the cubed squash and toss with olive oil, salt, and pepper. Roast for 30-40 minutes until tender.
  3. Slice the top of a head of garlic, drizzle with olive oil and wrap in foil.
  4. Place on the same pan as the butternut squash and roast for 40 minutes until brown and tender.
  5. Heat your cast-iron skillet and add 2 tbsp of olive oil. When it shimmers, add the diced white onion.
  6. Cook for about 4-5 minutes until it becomes tender, translucent, and brown around the edges.
  7. Add turmeric, cumin, paprika, kosher salt, and pepper to taste. Roast the spices for a few minutes. Set aside.
  8. In a high-speed blender, combine the soaked cashews, cooked butternut squash, sautéed onions, nutritional yeast, 1/2 the almond milk, 1/2 the water, roasted garlic cloves, and the juice of 1 lemon.
  9. Blend on high until completely smooth. Add the remaining almond milk and water and blend until smooth—season with salt and pepper to taste.
  10. Cook pasta according to the instructions on your package.
  11. Combine the pasta and sauce.
  12. You will not need to use all the sauce – save the rest for another day!
  13. Stir until the sauce coats the pasta.
  14. Enjoy!